In a large mixing bowl, combine the plain flour, baking powder, baking soda, and salt. Mix well.

Add the natural yoghurt and vegetable oil to the dry ingredients. Gradually incorporate the warm water, mixing until a soft, smooth dough forms.

Knead the dough for about 8–10 minutes until it becomes elastic. Cover with a damp cloth and let it proof for 2 hours in a warm place.

After proofing, divide the dough into 8 equal portions and roll each portion into a ball.

Using a rolling pin, flatten each ball into a disc, about 5 mm thick. Ensure they are evenly rolled for uniform frying.

Heat vegetable oil in a deep frying pan or kadhai over medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should rise to the surface immediately.

Fry one bhatura at a time, pressing gently with a slotted spoon to help it puff up. Cook for 20–30 seconds on each side until golden and crispy.

Remove the bhature and place them on kitchen paper to absorb excess oil. Repeat with the remaining dough.